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Step aside, Banana Bread! This Vegan & Gluten Free Sweet Potato Bread is fluffy, wholesome, and full of warming spices.
I’ll be the first to admit my love affair with my Fluffy Vegan Banana Bread, but sometimes you just want to switch things up.
As I was brainstorming recipes ideas, I thought to myself “what do people love as much as bananas?” Maybe I’m just overly obsessed with spuds, but Sweet Potatoes immediately came to mind.
Thus, this perfectly sweet, warmly spiced, and oh so dreamy Sweet Potato Bread was created.
This fluffy loaf is actually more convenient than banana bread too. You may not always have some brown and spotty bananas lying around, but you can always roast up some sweet potatoes for this recipe 😉
Plus, this bread is made with simple and nourishing plant-based ingredients. No refined sugars, processed flours, or oils to see here! I enjoy this Sweet Potato Bread for breakfast, an afternoon pick-me-up, or an evening treat. It’s great as-is, but it’s also extra amazing if you heat it up and put a generous slather of almond butter on top.
If you love Sweet Potatoes, you are bound to love this recipe! You could even throw some chopped nuts or chocolate chips in the batter if you were feeling extra fancy. But enough chit chat, let’s get to baking!
A Few Final Thoughts:
- While roasting Sweet Potatoes does take more time than Steaming or Microwaving, I do not recommend these other methods. Baking in the oven removes much more liquid and prevents the bread from being too dense, plus it brings out natural sweetness!
- For a Nut Free Version of this recipe, you can substitute the Almond Butter for Sunflower Spread or Tahini!
- Unfortunately, I have not tested this recipe using any other flour combination. Please follow what is indicated below for best results.
Finally, if you make this (delicious) recipe and post a photo on Instagram, don’t forget to tag me @frommybowl + #frommybowl so I can see your yummy recreation!
PrintSweet Potato Bread – Gluten Free & Vegan
Step aside, Banana Bread! This Vegan & Gluten Free Sweet Potato Bread is fluffy, wholesome, and full of warming spices.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 slices 1x
Ingredients
- 2 tbsp Ground Flax + 6 tbsp Water
- 2 1/2 cup Oats, ground into flour
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg (optional)
- 1 1/2 cup Mashed Sweet Potato Puree (see notes)
- 1/2 cup Coconut Sugar
- 1/2 cup Unsweetened Plant Based Milk
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 cup Almond Butter
Instructions
- First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an “egg.” Set Aside.
- Second, combine all dry ingredients in a medium bowl and stir well.
- In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar. Mix until everything is well incorporated, then add in the dry ingredients. Gently stir until well combined.
- Pour the batter into a greased or lined loaf pan, then bake for 60-70 minutes, or until a toothpick comes out cleanly.
- Let sit in the loaf for 10 minutes, then let cool completely on a baking rack before slicing. Store any leftovers at room temperature in a sealed container for up to 7 days.
Notes
Ground Flax may be substituted with Ground Chia.
Almond Butter may be substituted with any other Nut or Seed Butter, just keep in mind that this will affect the overall flavor of the bread.
To make Oat flour, simply blend your oats in a high speed blender or food processor for 30-45 seconds, or until finely milled.
* To make Sweet Potato mash, poke some holes in some Sweet Potatoes with a knife and bake whole at 400F for 45-60 minutes, depending on size. The holes will ooze a “caramel” when the potatoes are done. Let cool, remove and discard the potato skins, then mash with a fork. Note: to save time, cook your potatoes with your dinner the night before you make this recipe!
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Can i just microwave the sweet potato instead?
No, I explained this in the recipe notes.
I just made it, used cashew butter & maple syrup. It is absolutely delicious, subtly sweet, smells and taste really wonderful!! (I am not vegan, so I used organic eggs – sorry – but it was still delicious 🙂
Hi Veronika, could you share how much maple syrup you used please? And did you reduce other liquids in the recipe like milk?
Hey Caitlin,
I was wondering if you could freeze the leftovers? I would like to make the bread in a large batch and take a slice with me to school everyday but I don’t know if it will freeze well.
Thanks
Kay, yes you can! Just pre-slice it before freezing 🙂
Hi Caitlin, have come over after watching your new bento box video!!! I’m celiac and unfortunately can’t eat oats (only some gluten intolerant people can eat them so maybe put that as a disclaimer when you say gluten free?) and was wondering if i could substitute another gluten free flour? maybe almond or coconut? I’m a baking novice so would love your advice!!! thank u so much
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Hi Libby, I apologize! I have not tested this recipe without oat flour and think it would be hard to substitute
Definately trying! Sweet potato pie is one of my favorite desserts, so this bread should rank close up the list, too. Let ya know how it goes!
Hope you enjoy!
This is so delicious!! Thanks so much!!
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You are so welcome, Bridget!
Hi, Caitlin! I made this bread for a brunch party, and my family loved it. Their diets are very animal-based, they were a little judgmental when I decided to go vegan, but I think this bread has changed their minds! I cannot thank you enough, now my family actually wants to try more vegan recipes. It feels so good to not have to worry about what I eat around them anymore. You’re amazing, please keep doing what you do <3
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That is so amazing, Kaitlyn! I’m so glad everyone enjoyed it, and I wish you the best on your own vegan journey! <3
Can you just use an egg ?
Hi Michelle, I use Flax Eggs because I am a vegan and do not use animal products in my recipes, for both ethical and health reasons. Therefore I have not tested this recipe using eggs.
I’m not a vegan, so I use 2 eggs to substitute 2 tbsp Ground Flax + 6 tbsp Water in this receipt. Also I used peanut butter instead of almond butter. It all turn out great!
Thank you for such an amazing receipt, I’m new to gluten free diet, and it’s been awesome so far!
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Hi Caitlin,
I tried this great recipe, but it did not turn out as it should (I think): it is not fluffy, but more like chewing gum! It did not cook in the 70 minutes that you mention. Finally, I had it in the oven for 110 minutes, from which the last 30 at a higher temperature. So strange. What I did differently than in the recipe: I used peanut butter instead of almond, and white sweet potato instead of orange. Maybe I did something wrong, could you guess what? I am still eating the bread though, every piece heated up in the microwave to extra-cook it 🙂
By the way, I am transitioning to vegan thanks to your inspirational videos. Thank you so much.
Greetings from the Netherlands!
Hi Flora, did you roast the sweet potatoes? If you didn’t they may have been too “wet” and made the bread more dense.
I did roast them! I thought of another possible cause: I used instant oats, not rolled oats. Maybe that’s it?
Flora, another problem could be that you are not blending your oats finely enough. Or depending on where you live, the altitude might affect the cooking time. I’m sorry that you experienced problems!
I’m experiencing the same problem and just put back in the oven for another 10 minutes. I live in Virginia and where we live is medium altitude. The only ingredients I didn’t have was almond butter(used peanut butter); coconut sugar(used organic sugar); plant based milk(used Almond/Cocunut milk). I have had it in the oven for 1hour and ten minutes. I covered it in foil to help it from getting too brown. I just had to put back in the oven still not done. Just don’t think these ingredients can be altered???? This was just for FYI purposes. Can’t wait to try it.
Hey!
I haven’t yet tried this recipe, but one zucchini banana bread with rolled oats which I made, was also quite dense direct from oven. I held it there longer, but at some point I just turned the oven off and let it cool down in the oven completely. The next day it was really very nice 🙂 Fluffy would maybe not be the word to describe the bread, but I enjoyed it very much.
In my country you can‘t buy coconut sugar (in normal stores). I mixed grounded almonds with maple syrup instead and it turned out sooo delicious! Thank you for this awesome recipe.
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Yum! 🙂
I actually found a hack to make bananas ripen faster! You just put them in the oven at 350F until they turn black on the outside! I do know they’re really mushy and sticky after you peel them for your banana bread. However, I totally agree that sweet potato bread is an amazing recipe–this one looks so so delicious! Besides, I prefer the natural ripening process anyways!
Can’t wait to make!
Hope you love it, Kristen!
It came out delicious! Added raisons and pumpkin seeds. Thanks for thinking of this and sharing:)
You are so welcome, Kristen! I love those additions 🙂
What did you use to grease the pan and still keep the recipe oil free?
Hi Brad, I line my pans with parchment paper instead of greasing them, but just like to provide that option for others! You would have to use oil to grease it.
Do you think that coconut butter could be subbed for the almond butter? I make your banana bread all the time and I was just thinking last night of a way to use either sweet potato or pumpkin in it in lieu of banana.
Yes, coconut butter would be so yummy!
This was SOOO good!!! Thanks for creating this delicious recipe. XO
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Of course! So glad you enjoyed it Elsa 🙂
I canNOT wait to try this! I loooove banana bread, but I’m allergic to bananas so I can’t make it much. So, thank you for this creating genius! ❤
Yes, hope you love it Cara!
Could I swap the flax with chia? Looks delicious!
Yes! I would recommend you grind the chia seeds up first though 🙂
Do you think you could swap the sweet potato for canned pumpkin?
Hi Elise, you could, but I would also increase the Coconut Sugar to 3/4 cup as Canned Pumpkin is not sweet.
Can I use honey or maple syrup instead of coconut sugar? 🙂
We hadn’t tried using any liquid sweeteners so if you do make a substitution we’d recommend a granulated sugar like brown sugar!
How many sweet potatoes did you roast to get the 1 1/2 cups of puree? Thank you!
Hi Tanisha, I’ve tested this bread a few different times and the amount definitely depends on the size! I’d say 3 large or 5 small.
Can the coconut sugar be either omitted or swapped for agave?
Hi Courtney, I would not recommend leaving the sugar out, but you can substitute for another granulated sweetener of your choice!
You could use STEVIA ..for your sugar